In a large bowl, cream the copha, sugar, eggs and vanilla together then beat until light and fluffy. Add flour mixture to creamed mixture alternately with milk, making 3 dry and 2 liquid additions, combine lightly after each.

Spread batter evenly into the prepared cake tins. Bake in the preheated oven for 35 to 40 minutes, or until toothpick inserted in centre comes out clean. Cool cakes in tins for 10 minutes, then turn out on wire rack to cool completely.

Lemon Buttercream: Cream the butter then gradually blend in icing sugar, cream and lemon juice. Beat until light and creamy.

To Assemble: Fill and cover the cake in the lemon buttercream.

Decorate top with a ring of well drained mandarin orange segments around outside edge. Fill the centre with well drained crushed pineapple. Decorate centre with a few additional mandarin segments.

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Reviews and RatingsGlobal Ratings:

(4)

Reviews in English (2)

K

by KEITH HARDEN

6

the most delicious part of this cake is the lemon butter cream frosting ...it is tasty ...i use real butter ....the presentation is equally as beautiful and the cake is very moist and sinful =)
-
11 Feb 2001
(Review from Allrecipes USA and Canada)

K

by KATSKI

4

Very simple to make. I also garnished the base of the cake with fresh pineapple chunks and maraschino cherries. I kept it in the fridge because of the fruit. Very nice presentation.
-
03 May 2004
(Review from Allrecipes USA and Canada)